Chef John’s Cashew Chicken: A Delicious and Easy Recipe

Cashew chicken is a classic Chinese-American dish that’s beloved for its savory, slightly sweet, and nutty flavors. While it’s often found on restaurant menus, it’s surprisingly easy to make at home, especially with Chef John’s foolproof recipe. This recipe is renowned for its simplicity and incredible taste, making it a perfect weeknight meal. This article provides a detailed guide to creating your own restaurant-quality cashew chicken, inspired by Chef John’s famous version.

Why Chef John’s Cashew Chicken is So Good

Chef John, known for his approachable and informative cooking style on Food Wishes, has a knack for simplifying complex recipes without sacrificing flavor. His cashew chicken recipe is no exception. Here’s what makes it stand out:

* **Ease of Preparation:** The recipe uses readily available ingredients and straightforward techniques, making it accessible to cooks of all skill levels.
* **Flavor Balance:** The sauce perfectly balances sweet, savory, and umami notes, creating a complex and satisfying flavor profile.
* **Crispy Chicken:** The chicken is lightly coated and pan-fried to a golden brown, providing a delightful textural contrast to the tender vegetables and crunchy cashews.
* **Customizable:** The recipe can easily be adapted to suit your personal preferences. You can adjust the sweetness level, add different vegetables, or use a different type of nut.

Ingredients You’ll Need

Before you start cooking, gather all your ingredients. This will make the process smoother and more efficient. Here’s what you’ll need:

For the Chicken:

* 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces: Chicken thighs are preferred over chicken breasts because they stay more moist and tender during cooking.
* 1 tablespoon soy sauce: Adds a savory and umami flavor to the chicken marinade.
* 1 tablespoon cornstarch: Helps to create a light coating on the chicken, which will crisp up during frying.
* 1 teaspoon sesame oil: Provides a nutty and aromatic flavor to the chicken.
* 1/2 teaspoon ground white pepper: Adds a subtle warmth and complexity to the chicken.
* 1/4 teaspoon salt: Enhances the overall flavor of the chicken.
* 2 tablespoons vegetable oil: For frying the chicken.

For the Sauce:

* 1/4 cup soy sauce: The base of the sauce, providing a salty and umami flavor.
* 1/4 cup chicken broth: Adds moisture and richness to the sauce.
* 2 tablespoons rice vinegar: Provides a tangy and slightly sweet flavor.
* 2 tablespoons honey (or sugar): Adds sweetness to balance the savory flavors.
* 1 tablespoon cornstarch: Thickens the sauce to a glossy and appealing consistency.
* 1 tablespoon oyster sauce (optional): Adds a deeper umami flavor to the sauce. If you don’t have oyster sauce, you can omit it or substitute with a teaspoon of hoisin sauce.
* 1 teaspoon sesame oil: Enhances the aroma and flavor of the sauce.
* 1/2 teaspoon ground ginger: Adds a warm and spicy note to the sauce.
* 1/4 teaspoon garlic powder: Provides a subtle garlic flavor.
* Pinch of red pepper flakes (optional): Adds a touch of heat.

For the Vegetables and Nuts:

* 1 tablespoon vegetable oil: For stir-frying the vegetables.
* 1 onion, chopped: Adds a savory and aromatic base to the dish.
* 1 red bell pepper, chopped: Provides sweetness, color, and a slightly crunchy texture.
* 1 green bell pepper, chopped: Similar to red bell pepper, adding variety to the dish.
* 1 cup broccoli florets: Adds a healthy and slightly bitter element to the dish.
* 1 cup cashews, roasted and salted: Adds a crunchy, nutty, and savory element.
* 2 green onions, sliced: For garnish.
* Cooked white rice, for serving.

Step-by-Step Instructions

Follow these detailed instructions to recreate Chef John’s amazing cashew chicken at home:

1. Marinate the Chicken:

* In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, white pepper, and salt. Mix well to ensure all the chicken pieces are evenly coated.
* Let the chicken marinate for at least 20 minutes, or up to an hour in the refrigerator. This allows the flavors to penetrate the chicken and tenderize it slightly.

2. Prepare the Sauce:

* In a small bowl, whisk together the soy sauce, chicken broth, rice vinegar, honey (or sugar), cornstarch, oyster sauce (if using), sesame oil, ground ginger, and garlic powder. Add a pinch of red pepper flakes if you like a little heat.
* Set the sauce aside. It’s important to have it ready before you start stir-frying, as the cooking process moves quickly.

3. Cook the Chicken:

* Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot before adding the chicken. A hot pan will help the chicken brown properly.
* Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches to ensure it browns evenly.
* Cook the chicken for about 5-7 minutes, or until it’s cooked through and golden brown on all sides. Remove the chicken from the skillet and set it aside.

4. Stir-Fry the Vegetables:

* Add 1 tablespoon of vegetable oil to the same skillet or wok. Heat over medium-high heat.
* Add the chopped onion and cook for about 2-3 minutes, or until it’s softened and translucent.
* Add the chopped bell peppers and broccoli florets. Stir-fry for another 3-5 minutes, or until the vegetables are tender-crisp.
* If the vegetables start to stick to the pan, add a tablespoon of water or chicken broth to deglaze the pan.

5. Combine Everything:

* Pour the prepared sauce into the skillet with the vegetables. Bring the sauce to a simmer and cook for about 1-2 minutes, or until it thickens slightly. Stir constantly to prevent the sauce from sticking or burning.
* Add the cooked chicken back to the skillet and toss to coat it evenly with the sauce.
* Stir in the roasted cashews.

6. Serve:

* Serve the cashew chicken hot over cooked white rice.
* Garnish with sliced green onions.

Tips for Success

Here are a few tips to help you make the best cashew chicken possible:

* **Use High-Quality Ingredients:** Using fresh and high-quality ingredients will make a noticeable difference in the flavor of the dish.
* **Don’t Overcrowd the Pan:** When cooking the chicken and vegetables, avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and prevent the food from browning properly. Cook in batches if necessary.
* **Have Everything Prepared:** Stir-frying is a quick cooking process, so it’s important to have all your ingredients prepared and ready to go before you start cooking.
* **Adjust the Sweetness:** The amount of honey or sugar in the sauce can be adjusted to suit your personal preferences. Start with the recommended amount and add more if you like a sweeter sauce.
* **Add Other Vegetables:** Feel free to add other vegetables to the dish, such as carrots, celery, or mushrooms.
* **Make it Spicy:** If you like a spicier dish, add more red pepper flakes or a drizzle of chili oil.
* **Use Roasted Cashews:** Roasted cashews add a deeper and more complex flavor to the dish. You can roast them yourself in the oven or buy pre-roasted cashews.
* **Serve Immediately:** Cashew chicken is best served immediately after it’s cooked. The chicken will stay crispy and the sauce will be at its best.

Variations and Substitutions

One of the best things about this recipe is how easily it can be customized. Here are a few ideas for variations and substitutions:

* **Vegetarian Cashew Chicken:** Substitute the chicken with tofu or tempeh. Press the tofu to remove excess moisture and cube it before marinating and frying.
* **Shrimp Cashew Chicken:** Replace the chicken with shrimp. Be careful not to overcook the shrimp, as it can become tough.
* **Different Nuts:** If you don’t have cashews, you can use other nuts such as peanuts, almonds, or walnuts.
* **Different Vegetables:** Experiment with different vegetables such as snap peas, water chestnuts, or baby corn.
* **Gluten-Free Cashew Chicken:** Use gluten-free soy sauce and make sure your oyster sauce is also gluten-free.
* **Lower-Sodium Cashew Chicken:** Use low-sodium soy sauce and reduce the amount of salt in the recipe.

Serving Suggestions

Cashew chicken is typically served over cooked white rice, but you can also serve it with brown rice, quinoa, or noodles. It also pairs well with other Chinese-American dishes such as egg rolls, spring rolls, or wonton soup.

For a complete meal, consider adding a side of steamed vegetables such as broccoli or bok choy.

Make-Ahead Tips

While cashew chicken is best served fresh, you can prepare some of the components ahead of time to save time on busy weeknights. Here are a few make-ahead tips:

* **Marinate the Chicken:** You can marinate the chicken up to 24 hours in advance. Store it in an airtight container in the refrigerator.
* **Prepare the Sauce:** The sauce can be prepared up to 2-3 days in advance. Store it in an airtight container in the refrigerator.
* **Chop the Vegetables:** You can chop the vegetables a day or two in advance. Store them in separate airtight containers in the refrigerator.

Storing Leftovers

Leftover cashew chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a skillet or microwave until heated through.

Keep in mind that the chicken may lose some of its crispness when reheated.

Conclusion

Chef John’s cashew chicken recipe is a winner for its simplicity, flavor, and adaptability. With readily available ingredients and easy-to-follow instructions, you can create a restaurant-quality dish in the comfort of your own home. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a family favorite. So gather your ingredients, follow the steps, and enjoy a delicious and satisfying meal!